For those nights when you get home hungry, stressed, and impatient, Hangry is here to help. Each Monday, Kendra Vaculin will share quick, exciting meals to rescue anyone who might be anxiously eyeing a box of minute rice.
Today: The latest trick to make your vegetables look like other stuff: shaving.
Team Shape-Shifted Vegetables has a killer roster. The starting line-up is full of stars, from spiralized zucchini (impressive and a little flashy) to cauliflower rice (a powerhouse that goes with everything). But I am here today to extol the virtues of the humblest little benchwarmer in the gang: shaved vegetables. Before I took a cheese plane (a potato peeler or the coarsest option on a box grater would work as well) to an asparagus spear for the first time, I admit that I was suspicious about how much of a difference a little shaving could have. It’s like cutting, right? Only thinner?
WRONG. Well technically right, but it is also so much more than that. When shaved, a spear of asparagus becomes a wide, wiggly noodle of greenery and crunch—no fancy equipment needed. It’s surprising in a great way and has that rare but ideal super power some healthy foods (and all gummy candies) possess: being so delicious that you eat a metric ton without batting an eye. Put shaved asparagus in the game today, Coach! That’s all I’m saying. And probably peas, pistachios, and a big ol’ pile of salty, crumbly cheese, too. I’m not trying to take over your team, but I’ve never lost a game this way.
1 big handful arugula
1/4 cup frozen green peas, thawed
1/8 cup (2 tablespoons) deshelled pistachios, roughly chopped
2 ounces feta, crumbled
Juce from half a lemon
Good olive oil
Fresh ground pepper
Flaky sea salt, like Maldon
Photos by Bobbi Lin
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now